CN114196228A - Novel caramel-color food additive and preparation method thereof - Google Patents
Novel caramel-color food additive and preparation method thereof Download PDFInfo
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- CN114196228A CN114196228A CN202111624975.8A CN202111624975A CN114196228A CN 114196228 A CN114196228 A CN 114196228A CN 202111624975 A CN202111624975 A CN 202111624975A CN 114196228 A CN114196228 A CN 114196228A
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- 239000000940 FEMA 2235 Substances 0.000 title claims abstract description 39
- 239000002778 food additive Substances 0.000 title claims abstract description 34
- 235000013373 food additive Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000010438 heat treatment Methods 0.000 claims abstract description 30
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 29
- 229930006000 Sucrose Natural products 0.000 claims abstract description 28
- 239000005720 sucrose Substances 0.000 claims abstract description 28
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 14
- 230000018044 dehydration Effects 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 7
- -1 polyphenol compounds Chemical class 0.000 claims abstract description 6
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 30
- 239000000243 solution Substances 0.000 claims description 29
- 238000006243 chemical reaction Methods 0.000 claims description 27
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 11
- 239000007864 aqueous solution Substances 0.000 claims description 9
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 claims description 8
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 claims description 8
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 claims description 6
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 claims description 4
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 claims description 4
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 claims description 4
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 4
- 235000004883 caffeic acid Nutrition 0.000 claims description 4
- 229940074360 caffeic acid Drugs 0.000 claims description 4
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 claims description 4
- 235000001368 chlorogenic acid Nutrition 0.000 claims description 4
- 229940074393 chlorogenic acid Drugs 0.000 claims description 4
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 claims description 4
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 claims description 4
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 claims description 4
- 229940074391 gallic acid Drugs 0.000 claims description 4
- 235000004515 gallic acid Nutrition 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 238000004040 coloring Methods 0.000 abstract description 7
- 230000003647 oxidation Effects 0.000 abstract description 7
- 238000007254 oxidation reaction Methods 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 3
- 229960004793 sucrose Drugs 0.000 abstract 1
- 150000008442 polyphenolic compounds Chemical group 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 7
- 235000013736 caramel Nutrition 0.000 description 7
- 150000001875 compounds Chemical class 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 230000031700 light absorption Effects 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- OCZVHBZNPVABKX-UHFFFAOYSA-N 1,1-diphenyl-2-(2,4,6-trinitrophenyl)hydrazine;ethanol Chemical compound CCO.[O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1NN(C=1C=CC=CC=1)C1=CC=CC=C1 OCZVHBZNPVABKX-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- MGJZITXUQXWAKY-UHFFFAOYSA-N diphenyl-(2,4,6-trinitrophenyl)iminoazanium Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1N=[N+](C=1C=CC=CC=1)C1=CC=CC=C1 MGJZITXUQXWAKY-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000005904 alkaline hydrolysis reaction Methods 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
- 235000021443 coca cola Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000013065 commercial product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 description 1
- 150000002148 esters Chemical group 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09B—ORGANIC DYES OR CLOSELY-RELATED COMPOUNDS FOR PRODUCING DYES, e.g. PIGMENTS; MORDANTS; LAKES
- C09B61/00—Dyes of natural origin prepared from natural sources, e.g. vegetable sources
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H1/00—Processes for the preparation of sugar derivatives
-
- C—CHEMISTRY; METALLURGY
- C07—ORGANIC CHEMISTRY
- C07H—SUGARS; DERIVATIVES THEREOF; NUCLEOSIDES; NUCLEOTIDES; NUCLEIC ACIDS
- C07H15/00—Compounds containing hydrocarbon or substituted hydrocarbon radicals directly attached to hetero atoms of saccharide radicals
- C07H15/20—Carbocyclic rings
- C07H15/203—Monocyclic carbocyclic rings other than cyclohexane rings; Bicyclic carbocyclic ring systems
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a novel caramel color food additive and a preparation method thereof, and the preparation method comprises the following steps: adjusting the pH of the sucrose solution to 2-4 with acid; heating for dehydration reaction; reacting polyphenol compounds with dehydrated cane sugar under the heating condition; heating the system to 140-150 ℃ and carrying out vacuum dehydration; finally, hot water and alkali are added for modulation, and the required caramel color is obtained. The caramel color system prepared by the invention has relatively higher molecular weight, can achieve better coloring effect under the condition of adding smaller amount, and also has better oxidation resistance.
Description
Technical Field
The invention relates to the field of food additives, in particular to a novel caramel-color food additive and a preparation method thereof.
Background
Caramel, commonly known as caramel, is a substance that is coked when sugar is heated to above 130 deg.C, is a viscous liquid or powder made from maltose, sucrose, etc., is dark brown, has bitter taste, and is mainly used for coloring soy sauce, candy, vinegar, beer, etc. Caramel is an edible colorant with wide application range in food and is an important member in food additives.
With the development of the food industry, caramel color is applied more and more, and simultaneously, more requirements are put on caramel color, such as the requirement of acid resistance is put on caramel color in coca cola, and the requirement of low bitter taste is put on caramel in dessert industry.
The above needs are gradually solved in the technical progress, the market puts higher demands on oxidation resistance, and the current means is mainly to add a certain amount of antioxidant in the caramel color, but the antioxidant brings some problems. Several years ago, experts have questioned the addition of antioxidants to their diets and even have studied that these substances are involved in the development of some cancers such as prostate cancer. Therefore, there is a strong need to improve the oxidation resistance of caramel by improving its color.
Disclosure of Invention
In order to solve the problems, the invention provides a novel caramel-color food additive with good anti-oxidation performance and a preparation method thereof.
The technical scheme of the invention is as follows:
a preparation method of a novel caramel color food additive comprises the following steps:
(1) adding a certain amount of acid into the sucrose solution to adjust the pH to 2-4;
(2) then heating the sucrose solution to 100-120 ℃ for dehydration reaction until the system quality is stable;
(3) adding polyphenol compound into the system, heating the system to 130-140 ℃, and reacting for 2-4 hours;
(4) then heating the system to 140 ℃ and 150 ℃, and simultaneously carrying out vacuum dehydration for 2-4 hours;
(5) stopping the reaction, adding water and alkali at the temperature of 60-90 ℃ to obtain the required caramel color after modulation.
Further, the sucrose solution in the step (1) is an aqueous solution with 60-80% of sucrose solid content. Specifically, since the pH of the sucrose solution needs to be adjusted by acid, the solid content of the sucrose solution affects the addition amount of the acid and the viscosity of the overall reaction, and a reasonable solid content range is finally determined after considering various factors.
Further, in the step (1), the acid is one or more of sulfuric acid and phosphoric acid.
Further, the polyphenol compound in the step (3) is selected from one or more of caffeic acid, chlorogenic acid, gallic acid and protocatechuic acid.
Specifically, the invention utilizes the dehydration reaction of phenolic hydroxyl which shows weak acidity on the structure of the polyphenol compound and hydroxyl on sucrose molecules to form a-C-O-C-crosslinking structure, and the reaction principle is as follows:
the above reaction principle is only used to illustrate the process of the present invention, R1And R2The position and number of the units are not particularly limited, and may be changed according to the actual situation.
Further, the vacuum condition in the step (4) is 600-. Specifically, the vacuum condition should be slowly reduced from 1000mbar to achieve the purpose of removing moisture, so that the reaction of the polyphenol structure and the hydroxyl structure can be carried out forward.
Further, the temperature of the water in the step (5) is preferably 60 to 80 ℃.
Further, the alkali in the step (5) is sodium hydroxide, and a sodium hydroxide solution with a mass concentration of 10-50% is preferably prepared when the alkali is used.
The invention also provides a novel caramel color food additive prepared by the preparation method, and the molecular weight of the novel caramel color food additive is 15-20 ten thousand.
The technical scheme provided by the invention has the beneficial effects that:
according to the invention, the polyphenol-based structure is used for crosslinking with sucrose molecules, so that the molecular weight of the whole caramel color polymer can be remarkably improved, and the coloring capability of the caramel color polymer is obviously higher than that of a commercial product, so that the expected coloring effect can be achieved under the condition of adding a smaller amount of caramel color.
Compared with the unsaturated ester structure of the-C-O-CO-obtained by the traditional method, the cross-linked structure of the-C-O-C-has better stability and is less prone to oxidation. In addition, the caramel color is more acid-resistant and alkali-resistant than the traditional structure in the preparation process, so that the alkaline hydrolysis condition can not occur in the hot alkaline solution treatment process, and the whole process is more stable and controllable. The caramel color prepared by the invention has very good oxidation resistance and has wide application space in the future.
Detailed description of the invention
The present invention will be further described below by way of specific examples.
In the following examples, those whose operations are not subject to the conditions indicated, are carried out according to the conventional conditions or conditions recommended by the manufacturer.
Example 1
A novel caramel-colored food additive is prepared by the following preparation method:
(1) adding a certain amount of sulfuric acid into 1000g of a 70% solid content sucrose aqueous solution to adjust the pH to 3;
(2) then heating the sucrose solution to 110 ℃ for reaction, and carrying out dehydration reaction until the system quality is stable and unchanged;
(3) 10g of polyphenol compound caffeic acid (structural formula is shown in the specification)
) Adding the mixture into a system, and heating the system to 130 ℃ for reaction for 3 hours;
(4) then heating the system to 145 ℃, controlling the vacuum degree to carry out vacuum dehydration under 600mbar, and reacting for 3 hours;
(5) reducing the temperature of the system to 60-80 ℃ after the reaction is finished, and adding hot water of 80 ℃ and sodium hydroxide solution with the concentration of 30% for modulation to obtain the required caramel color food additive.
Example 2
A novel caramel-colored food additive is prepared by the following preparation method:
(1) adding a certain amount of sulfuric acid into 1000g of a sucrose aqueous solution with the solid content of 80% to adjust the pH to 2.5;
(2) then heating the sucrose solution to 100 ℃ for reaction, and carrying out dehydration reaction until the system quality is stable and unchanged;
(3) 10g of polyphenol compound chlorogenic acid (structural formula is shown in the specification)
) Adding the mixture into a system, and heating the system to 130 ℃ for reaction for 3 hours;
(4) then heating the system to 145 ℃, controlling the vacuum degree to carry out vacuum dehydration under 700mbar, and reacting for 2 hours;
(5) reducing the temperature of the system to 60-80 ℃ after the reaction is finished, and adding hot water of 80 ℃ and sodium hydroxide solution with the concentration of 30% for modulation to obtain the required caramel color food additive.
Example 3
A novel caramel-colored food additive is prepared by the following preparation method:
(1) adding a certain amount of sulfuric acid into 1000g of 60% solid content sucrose aqueous solution to adjust the pH to 3;
(2) then heating the sucrose solution to 120 ℃ for reaction, and carrying out dehydration reaction until the system quality is stable and unchanged;
(3) 10g of polyphenol compound gallic acid (structural formula is shown in the specification)
) Adding the mixture into a system, and heating the system to 130 ℃ for reaction for 3 hours;
(4) then heating the system to 145 ℃, controlling the vacuum degree to carry out vacuum dehydration under 700mbar, and reacting for 3 hours;
(5) reducing the temperature of the system to 60-80 ℃ after the reaction is finished, and adding hot water of 80 ℃ and sodium hydroxide solution with the concentration of 30% for modulation to obtain the required caramel color food additive.
Example 4
A novel caramel-colored food additive is prepared by the following preparation method:
(1) adding a certain amount of sulfuric acid into 1000g of a 70% solid content sucrose aqueous solution to adjust the pH to 3.5;
(2) then heating the sucrose solution to 110 ℃ for reaction, and carrying out dehydration reaction until the system quality is stable and unchanged;
(3) 10g of protocatechuic acid (structural formula
) Adding the mixture into a system, and heating the system to 130 ℃ for reaction for 3 hours;
(4) then heating the system to 145 ℃, controlling the vacuum degree to carry out vacuum dehydration under 700mbar, and reacting for 3 hours;
(5) reducing the temperature of the system to 60-80 ℃ after the reaction is finished, and adding hot water at 80 ℃ and a sodium hydroxide solution with the concentration of 30% for modulation to obtain the required caramel color food additive.
Example 5
A novel caramel-colored food additive is prepared by the following preparation method:
(1) adding a certain amount of sulfuric acid into 1000g of a 70% solid content sucrose aqueous solution to adjust the pH to 3;
(2) then heating the sucrose solution to 110 ℃ for reaction, and carrying out dehydration reaction until the system quality is stable and unchanged;
(3) adding 20g of polyphenol compound caffeic acid into the system, and heating the system to 130 ℃ for reaction for 3 hours;
(4) then heating the system to 145 ℃, controlling the vacuum degree to carry out vacuum dehydration under 600mbar, and reacting for 4 hours;
(5) reducing the temperature of the system to 60-80 ℃ after the reaction is finished, and adding hot water of 80 ℃ and sodium hydroxide solution with the concentration of 30% for modulation to obtain the required caramel color food additive.
Example 6
A novel caramel-colored food additive is prepared by the following preparation method:
(1) adding a certain amount of sulfuric acid into 1000g of a 70% solid content sucrose aqueous solution to adjust the pH to 3;
(2) then heating the sucrose solution to 110 ℃ for reaction, and carrying out dehydration reaction until the system quality is stable and unchanged;
(3) adding 20g of polyphenol compound gallic acid into the system, and heating the system to 130 ℃ for reaction for 3 hours;
(4) then heating the system to 145 ℃, controlling the vacuum degree to carry out vacuum dehydration under 600mbar, and reacting for 4 hours;
(5) reducing the temperature of the system to 60-80 ℃ after the reaction is finished, and adding hot water of 80 ℃ and sodium hydroxide solution with the concentration of 30% for modulation to obtain the required caramel color food additive.
Example 7
A novel caramel-colored food additive is prepared by the following preparation method:
(1) adding a certain amount of sulfuric acid into 1000g of a 70% solid content sucrose aqueous solution to adjust the pH to 3;
(2) then heating the sucrose solution to 110 ℃ for reaction, and carrying out dehydration reaction until the system quality is stable and unchanged;
(3) adding 20g of polyphenol compound chlorogenic acid into the system, and heating the system to 130 ℃ for reaction for 3 hours;
(4) then heating the system to 145 ℃, controlling the vacuum degree to carry out vacuum dehydration under 600mbar, and reacting for 4 hours;
(5) reducing the temperature of the system to 60-80 ℃ after the reaction is finished, and adding hot water of 80 ℃ and sodium hydroxide solution with the concentration of 30% for modulation to obtain the required caramel color food additive.
And (3) performance testing:
the molecular weight, absorbance and oxidation resistance of the products prepared in examples 1 to 7 and the commercial products were measured, respectively, and the results are shown in table 1, and the test methods are as follows:
average molecular weight test: the test was carried out using the aqueous phase GPC method.
And (3) absorbance test: the tests were carried out according to the method of GB 1886.64-2015. Weighing 0.5g of sample, accurately measuring to 0.002g, dissolving with water, transferring to a 500mL volumetric flask, adding water to dilute to a scale, shaking up, and centrifugally settling if the solution is turbid to obtain a sample solution. The sample solution was placed in a 1cm cuvette, and the absorbance at 610nm was measured with a spectrophotometer using water as a blank.
Oxidation resistance test (test DPPH radical scavenging capacity): preparing 1.5mL of 0.5mg/mL caramel solution, adding 1.5mL of 0.1mmol/L DPPH ethanol solution, mixing well, and standing at room temperatureReacting for 30min in the dark, and testing the light absorption value A at the wavelength of 517nm1(ii) a 1.5mL of ethanol solution replacing DPPH and 1.5mL of 0.5mg/mL caramel solution are mixed uniformly, then the mixture is reacted for 30min in a dark place at room temperature, and the light absorption value A is measured at the wavelength of 517nm2(ii) a 1.5mL of deionized water instead of the sample solution and DPPH ethanol solution are reacted for 30min in a dark place, and the light absorption value A is measured at the wavelength of 517nm0。
DPPH radical clearance (%) {1- (a)1-A2)/A0)}*100
The absorbance characterizes its coloring power, the greater the absorption intensity, the stronger its coloring power.
TABLE 1
As can be seen from the above Table 1, the caramel color prepared by the invention has relatively larger molecular weight, and can achieve better coloring effect under the condition of adding smaller amount; in addition, the caramel color prepared by the invention has better antioxidant effect and high stability.
The above-mentioned serial numbers of the embodiments of the present invention are merely for description and do not represent the merits of the embodiments.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (9)
1. A preparation method of a novel caramel color food additive is characterized by comprising the following steps:
(1) adding a certain amount of acid into the sucrose solution to adjust the pH to 2-4;
(2) then heating the sucrose solution to 100-120 ℃ for dehydration reaction until the system quality is stable;
(3) adding polyphenol compound into the system, heating the system to 130-140 ℃, and reacting for 2-4 hours;
(4) then heating the system to 140 ℃ and 150 ℃, and simultaneously carrying out vacuum dehydration for 2-4 hours;
(5) stopping reaction, adding hot water at 60-90 deg.C and alkali, and concocting to obtain the desired caramel color.
2. The method for preparing a novel caramel color food additive as claimed in claim 1, wherein the sucrose solution in step (1) is an aqueous solution with 60-80% sucrose solid content.
3. The method for preparing a novel caramel color food additive as claimed in claim 1, wherein the acid in step (1) is one or more of sulfuric acid and phosphoric acid.
4. The method for preparing a novel caramel color food additive according to claim 1, wherein the polyphenol compound in the step (3) is selected from one or more of caffeic acid, chlorogenic acid, gallic acid and protocatechuic acid.
5. The method for preparing the caramel color food additive as claimed in claim 1, wherein the vacuum condition in step (4) is 600-800 mbar.
6. The method for preparing a novel caramel color food additive as claimed in claim 1, wherein the temperature of the water in step (5) is 60-80 ℃.
7. The method for preparing a novel caramel color food additive as claimed in claim 1, wherein the alkali in step (5) is sodium hydroxide.
8. A novel caramel-colored food additive produced by the production process according to any one of claims 1 to 7.
9. The novel caramel color food additive as claimed in claim 8, wherein the molecular weight of the caramel color food additive is 15 to 20 ten thousand.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136113A (en) * | 2021-04-23 | 2021-07-20 | 上海爱普食品工业有限公司 | Method for improving oxidation resistance of caramel color by gradient reaction |
| CN113209913A (en) * | 2021-04-26 | 2021-08-06 | 上海爱普食品工业有限公司 | Preparation method of caramel-colored hydrogel |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113136113A (en) * | 2021-04-23 | 2021-07-20 | 上海爱普食品工业有限公司 | Method for improving oxidation resistance of caramel color by gradient reaction |
| CN113209913A (en) * | 2021-04-26 | 2021-08-06 | 上海爱普食品工业有限公司 | Preparation method of caramel-colored hydrogel |
Non-Patent Citations (1)
| Title |
|---|
| 谭榀新等: "植物提取物抗氧化成分及机理研究进展", 食品科学, vol. 31, no. 15, pages 288 - 292 * |
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